Methi matar pulao, easy pulao recipes

Methi matar pulao recipe with video and step by step pictures, pulao made with methi leaves and green peas, a perfect one pot meal and and ideal pulao for lunch box too. If you are looking for a healthy and easy pulao recipe, then try this methi matar pulao. You can use frozen peas or fresh peas which is in season now. I have posted corn methi pulao, this simple pulao recipe is similar to that one, but with slight variations. Methi and matar is always a winning combo, i have already posted methi matar malai recipe. If you have a fresh bunch of methi leaves at home, then try this pulao. Usually whenever i buy methi leaves from the market, i make methi thepla, which we all love. Though i love the methi pakora kadhi but sometimes i feel lazy to make it. Do try this one pot meal and let me know how it turned out.

Methi matar pulao

• Recipe Cusine: Indian
• Prep Time: 15 Minutes
• Cook time: 20 Minutes
• Serves: 2-3
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Methi matar pulao recipe with video and step by step pictures, pulao made with methi leaves and green peas, a perfect one pot meal and and ideal pulao for lunch box too.

    Basmati rice  1 cup
    Oil   3 tsp
    Butter  1 tblsp
    Green chili  2
    Cloves   3 (optional)
    Cumin seeds   1 tsp
    Onion  1 thinly sliced
    Ginger garlic paste  1 tsp
    Water  1 and 1/4 cup
    Salt  as needed
    Green peas   1/2 cup
    Garam masala  1 tsp (optional)
    Methi leaves  1/2 cup (chopped)
    Coriander leaves   1/2 cup (finely chopped)
    Mint leaves   1/4 cup (finely chopped)

                Video of how to make Methi Matar pulao

Method :

• Wash and soak the basmati rice in 1 and 1/4 cup water for 20 minutes.
• In a pressure cooker add the butter and ghee.
• Add in the cloves, cumin seeds and slit green chili.
• Saute for a few seconds and add in the onions.
• Cook till translucent. 
• Add the ginger garlic paste and cook till the raw smell goes off. 
• Cook in a low flame. Ensure not to burnt it. 
• Add the chopped methi leaves, coriander leaves and mint leaves.
• Saute for a minute.
• Add the green peas. I used frozen peas, you can add fresh peas too.
• Add salt.
• Add garam masala, if adding and mix well. 
• Add the  soaked rice and the water.
• Mix well and cover the cooker. 
• Let this cook till 1 whistle and then simmer it to the lowest flame possible for 10 minutes.
• Switch off the flame after 10 minutes.
• Once the pressure is automatically released, open the cooker.
• Gently mix the rice without breaking it. 
• Serve hot with any raita of your choice. 
• We had with dhaba style paneer with the methi matar pulao.  

Notes:

1. You can add carrot and beans along with green peas.
2. Along with cloves few other whole spices like cardamom, bay leaf, star anise can be added.
3. Methi matar pulao serves tastes nice even when it is not hot, so you can pack for kids lunch box too. 

Method with step by step pictures :

• Wash and soak the basmati rice in 1 and 1/4 cup water for 20 minutes.
• In a pressure cooker add the butter and ghee.
• Add in the cloves, cumin seeds and slit green chili.
• Saute for a few seconds and add in the onions.

• Cook till translucent. 
• Add the ginger garlic paste and cook till the raw smell goes off. 
• Cook in a low flame. Ensure not to burnt it. 

• Add the chopped methi leaves, coriander leaves and mint leaves.
• Saute for a minute.

• Add the green peas. I used frozen peas, you can add fresh peas too.
• Add salt.
• Add garam masala, if adding and mix well. 

• Add the  soaked rice and the water.
• Mix well and cover the cooker. 

• Let this cook till 1 whistle and then simmer it to the lowest flame possible for 10 minutes.
• Switch off the flame after 10 minutes.
• Once the pressure is automatically released, open the cooker.
• Gently mix the rice without breaking it. 

• Serve hot with any raita of your choice. 
• We had with dhaba style paneer with the methi matar pulao.  

Notes:

1. You can add carrot and beans along with green peas.
2. Along with cloves few other whole spices like cardamom, bay leaf, star anise can be added.
3. Methi matar pulao serves tastes nice even when it is not hot, so you can pack for kids lunch box too.